30 Minutes Tom Yum Spaghetti
If you are a fan of the iconic Tom Yum Soup, this Tom Yum Spaghetti is a perfect summer twist. This Thai fusion dish is a beloved tradition of my sister and I whenever, I go home and visit Bangkok. Today, I’ll guide you through making this delicious creation, from fresh tomatoes to aromatic Tom Yum sauce, and satisfyingly hearty pasta – all in just 30 minutes!
What does Tom Yum Sauce Taste Like?
Born from the iconic Tom Yum Soup, a staple in Thai cuisine, this dish takes the beloved flavors and transforms them into a delightfully unexpected pasta dish. Imagine succulent shrimp, tender mushrooms, and al dente spaghetti enveloped in a sauce that perfectly balances the four fundamental flavors of Thai cooking – sour, sweet, salty, and a little spicy.
Thai Chili Paste or Chili Jam for Tom Yum
Don’t be afraid of the word “chili”. The chili jam or “Nam Prik Pao” is definitely more sweet than spicy. It is good on toasted sourdough bread, stir fry, and and soup. This condiment provides both sweetness and aromas. See the video below to learn more about chili jam.
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How to Prepare the Mushrooms for This Dish.
You can use almost any type of mushroom for this dish, except for wood ear mushrooms. The key is to ensure that you brown the mushrooms properly to release their moisture. Mushrooms like baby bella and white button tend to release a significant amount of water. Simply clean, slice, and sauté the mushrooms over medium-high heat for about 5 minutes. Then, add salt and garlic powder to taste, and continue cooking for a few more minutes before setting them aside. On the other hand, if you’re using seafood mushrooms (enoki), oyster, or shiitake mushrooms, you can simply slice them and add them directly to the sauce to simmer together.
Similar Recipes that You will Love.
The ingredients for this Tom Yum Spaghetti dish can help you create similar dishes that you will love includes Tom Yum Goong, Tom Yum Noodle Soup, and Drunken Spaghetti. I hope you give those recipes a try as well.
How to Customize Tom Yum Pasta
The restaurant that we had this dish for the first time is the Big Mama Pizzeria Bangkok. They loaded different types of seafood in the dish from shrimp, squid, clams, and scallops. However, this pasta is flavorful even without any protein added or switch it up to chicken. In this recipe and video, I used shrimp and squid for the pretein.
30 Minutes Tom Yum Spaghetti
Equipment
- 1 pan
Ingredients
For the Tom Yum Sauce
- 7 Roma tomatoes (or one 14 oz can)
- ½ red onion (or yellow or 4 -5 shallots)
- 1 stalk lemongrass
- 3 slices galangal (or 1.5 tbsp chopped)
- 5 Makrut lime leaves (Kaffir lime leaves)
- 2 Thai chilies
- 2 tbsp fish sauce
- 2 tbsp chili jam (Thai chili paste in soya bean oil. See the link)
For the Spaghetti
- 2 tbsp olive oil
- 15 shrimp (peeled and devein)
- ½ cup squid (rings)
- 1 cup mushrooms (seafood mushrooms, oyster, button mushrooms, or Baby Bellas)
- ½ lb spaghetti noodle (dried)
- 1 tbsp salt (For cooking the noodles and a little bit to taste when cooking shrimp and squid)
- water (Fill at least 1/2 of the pot for cooking noodles)
- ¼ cup cilantro (chopped)
- 3 tbsp lime juice (fresh)
- garlic powder (optional -to taste)
Instructions
Roast Tomatoes and onion. Cook the Protein and Mushrooms.
- Preheat the oven to the broil setting (525°F or as high as possible). Chop half of a red onion into thirds and broil it for 15-20 minutes.
- While the tomatoes and onion are in the oven, cook the protein. Add a tablespoon of oil to a pan, then cook the shrimp and squid rings on high heat for one minute on each side. Season with salt and garlic powder to taste, then set aside.
- If using button or Baby Bella mushrooms, wash, slice, and pat them dry with a paper towel. Add another tablespoon of oil to the same pan used earlier. On medium heat, cook the mushrooms for at least 5 minutes, then season with salt and garlic powder. Stir and flip the mushrooms to cook the other side for an additional 2 minutes to continue drawing out moisture. (Don't worry, you cannot overcook the mushrooms.) Set it aside.
Blend the Sauce and Begin to Cook the Noodles.
- Remove the veins from the Makrut lime leaves. In a blender, add galangal, Thai chilies, lemongrass, Makrut lime leaves, fish sauce, chili jam, roasted tomatoes, and onion. (You may remove the tomato skins if you prefer.) Blend everything into a sauce for about 1-2 minutes. (Chop the aromatics into smaller pieces to make it easier to blend. See the video for clarification.)
- Start boiling water for the spaghetti, covering the pot with a lid to make it boil faster. Add some salt to the water, and once it reaches a rolling boil, add the spaghetti. Cook the pasta for 1-2 minutes less than the time indicated for al dente on the package. For example, if the instructions say to cook for 10-11 minutes, cook the noodles for 9 minutes.
Assemble and Serve
- Meanwhile, transfer the sauce to the pan you used earlier and simmer it on medium heat. If using seafood mushrooms, add them to the sauce. If the sauce starts to dry out before the pasta is ready, add one ladle of pasta water at a time to increase the volume and prevent it from drying out.
- When the pasta is ready (1 minute before al dente), add it to the sauce along with the cooked mushrooms and protein from earlier. Turn off the heat once everything is heated through, then add fresh lime juice and chopped cilantro. Stir well, serve, and enjoy!
Video
@stickyricethaikitchen Tom Yum Spaghetti: Ingredients ⬇️ For the Tom Yum Sauce 7 Roma tomatoes (or one 14 oz can) ½ red onion (or yellow or 4 -5 shallots) 1 stalk lemongrass 3 slices galangal (or 1.5 tbsp chopped) 5 Makrut lime leaves (Kaffir lime leaves) 2 Thai chilies 2 tbsp fish sauce 2 tbsp chili jam (Thai chili paste in soya bean oil. See the link) For the Spaghetti 2 tbsp olive oil 15 shrimp (peeled and devein) ½ cup squid (rings) 1 cup mushrooms (seafood mushrooms, oyster, button mushrooms, or Baby Bellas) ½ lb spaghetti noodle (dried) 1 tbsp salt (For cooking the noodles and a little bit to taste when cooking shrimp and squid) water (Fill at least 1/2 of the pot for cooking noodles) ¼ cup cilantro (chopped) 3 tbsp lime juice (fresh) garlic powder (optional -to taste) Full recipe and important tips: https://stickyricethaikitchen.com/tom-yum-spaghetti/ #spaghetti#spaghettisauce#homemadesauce#tomyum#thaifood#fusion#pasta#seafood#noodle#stirfry#homemadefood#tiktokrecipe#mushroom#tastyfood#thairecipe#cocina#tomato#tomatosauce#lime
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